Healthy Pasta Puttanesca

16 oz. whole wheat pasta/spaghetti
2 tbl. extra virgin olive oil
4-6 cloves garlic, minced
1/2 cup flat leaf parsley, chopped
1/2 cup black olives, pitted, drained and chopped
3 tbl. capers, drained
2 tsp. anchovy paste or fillets chopped and drained
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
32 oz. can diced tomatoes
1 1/2 cups spinach, chopped
1/4 cup freshly grated parmesan cheese

Cook the spaghetti according to the package directions. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and cook about 1 minute. Add the parsley, olives, capers, anchovy paste, black pepper, and red pepper flakes and cook for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the spinach and simmer for another minute, just until the spinach wilts slightly. When the pasta is done, drain and add it to the skillet, tossing it with the sauce to combine. Divide between 6 plates and sprinkle with the parmesan cheese. Serve immediately. Serving size: 2 cups

Number of Servings: 6

Recipe submitted by SparkPeople user MHAYES622.